The pickle of tomatoes is similar to pickle of cucumbers. The best tomatoes for pickles are dense, not became overripe. Tomatoes should be pickled in container no more 50 liters

To 10kg of tomatoes add:

- 150-200g fennel,

- 5-10g - red hot pepper,

- 50g - leaves of a horse-radish,

-100g - leaves of a black currant,

- No more than 50g - mixes of a basil, etc.

Concentration of salt for red tomatoes should be 700g, and for green and brown - 600g on 10l waters. At storage in a cellar, concentration of salt should be 800g. If to store pickled tomatoes at the raised temperature, tomatoes become soft, their acidity raises.